Can I use frozen cherries instead of fresh?

Absolutely! Just thaw them completely first and - this is crucial - pat them bone dry with paper towels. Frozen cherries release lots of juice that can make your cream filling watery if you're not careful. I actually keep a bag in my freezer for emergencies!

Help! My cake cracked when rolling - what did I do wrong?

First, don't panic! Small cracks happen to everyone. The biggest culprit? Letting the cake cool too much before that first roll. You want to roll it while it's still warm (but not hot) to set its "memory." Also, make sure you're rolling from the short end - a longer roll means more stress points.

Can I make this cake ahead of time?

You bet! The filled roll keeps beautifully in the fridge for 2-3 days. I actually think it tastes better after chilling overnight - the flavors meld together perfectly. Just wait to add the chocolate shavings and fresh cherry garnish until right before serving.

What's the trick to getting clean slices?

Two words: chilled knife. Pop your knife in hot water, wipe it dry, then make swift cuts. Wipe between each slice for those picture-perfect swirls. Also, don't skip that hour of chilling before slicing - it makes all the difference!

Can I use a different size pan?

Stick with the 9x13 if you can - it gives the ideal thickness for rolling. A larger pan makes the cake too thin and fragile, while smaller pans make it too thick to roll properly. Trust me, I learned this the hard way!

Irresistible Black Forest Cream Roll Cake in 5 Easy Steps

Description

This Black Forest Roll Cake is a show-stopping dessert made with a light and airy chocolate sponge rolled around cherry-studded whipped cream. Finished with chocolate shavings and fresh cherries, it’s the perfect balance of rich, fruity, and creamy, a delightful treat for any celebration.

Ingredients

Scale

For the Chocolate Sponge Cake:

4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup cocoa powder
½ cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract

For the Cream Filling:

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup cherry pie filling (or fresh cherries, pitted and chopped)

For the Topping:

½ cup whipped cream
¼ cup chocolate shavings
Fresh cherries, for garnish

Instructions

Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. In a large bowl, whisk eggs and sugar until pale and fluffy. Sift flour, cocoa powder, and baking powder together, then gently fold into the egg mixture. Stir in milk and vanilla until smooth.
Bake the Cake: Spread the batter evenly into the pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Roll the Cake While Warm: Allow to cool for a few minutes, then turn onto a clean towel dusted with powdered sugar. Gently roll the cake up with the towel while warm to prevent cracking. Let it cool completely.
Prepare the Cream Filling: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in cherry pie filling or chopped cherries.
Assemble the Roll Cake: Carefully unroll the cooled cake and spread the cream filling evenly over the surface. Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
Decorate and Serve: Spread or pipe whipped cream over the top. Garnish with chocolate shavings and fresh cherries. Slice and serve immediately or chill until ready to serve.

Notes

Make sure to roll the cake while it’s still warm to prevent cracks.
If you prefer a richer flavor, brush the sponge with a light layer of cherry syrup or Kirsch before adding the filling.
Chill for at least 30 minutes before serving for the cleanest slices.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 105mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg

Keywords: black forest roll cake, chocolate cherry dessert, swiss roll, cream roll cake, holiday dessert